Jerk Chicken Archives | Page 2 of 3

Here’s a quick and simple chicken dish I usually make during the cooler months when I can use the oven without overheating the entire house. During the summer months these marinated chicken pieces also make its way onto my outdoor grill. The key with this recipe is the spiced rub we marinate the chicken with for maximum Caribbean appeal. If you decide to rock these on your outdoor grill, I’d recommend cooking them on an indirect heat or you’ll risk burning the spices and you won’t like the outcome.

You’ll Need…

4-6 lbs chicken drumsticks
1 teaspoon salt
1/4 teaspoon black pepper
2-3 tablespoon olive oil
zest 1 orange
1 teaspoon onion powder
1/2 teaspoon ginger powder
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon dried chives
1 teaspoon dried pepper flakes
1/2 teaspoon nutmeg
1 tablespoon brown sugar
1 teaspoon dried thyme

Optional.. 1 teaspoon smoked (spicy) paprika

Important! If doing this recipe gluten free please go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs.

Grate the orange zest into a small bowl. Tip: If the oranges you have access to is coated with wax (looks bright and shiny) , avoid using them for zesting – try to get an organic orange without any wax coating. Mix in all the other ingredients (except the chicken pieces) to form a moist rub.

Now go ahead and rub the chicken pieces with the rub (wear a gloves if you have sensitive skin.. the pepper flakes can cause issues), cover and place in the fridge to marinate for about 4 hours.

As your oven pre-heat to 400 F remove the seasoned chicken from the fridge and allow it to come back to room temperature. I used a wire rack on a baking sheet to roast these off. This will allow for the hot air to circulate around the chicken pieces and cook evenly. Try to place then on a single layer and with a bit of space between each. You may want to line your baking sheet with tin foil for easier clean up after (the sheet is to catch any drippings) and you can use some cooking spray or brush on some vegetable oil on your wire rack. If you don’t have a wire rack, use a tinfoil-lined baking tray brushed with some vegetable oil to prevent sticking.

At 400 F and on the middle rack of the oven, the chicken will take between 1 hour and 1 hr and 15 minutes. Depending on the size of your drumsticks.

While these are excellent done in the oven and outdoor grill, if you have a smoker.. that’s where you’ll really have some fun with this recipe. BTW this rub works great on ribs and other cuts of pork as well… and you’re not confined to only using the drumsticks of the chicken. If using thighs or breasts, do adjust the cooking time accordingly.

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Jerk Chicken Stirfry.

May 27, 2025August 29, 2016Leave a Comment

After sharing a pic of this Jerk Chicken Stirfry on Instagram, I had someone comment “what is leftover jerk chicken?” I do agree, there are many Caribbean dishes which always seems to be gone by the end of the meal. Keeping in mind that I make additional dishes with leftover jerk chicken (chicken salad, fried rice and stirfry) I purposely make extra every-time I make jerk chicken (same can be said about Stew Chicken as well). This an absolute WINNER in my home and I’m sure it will make a delicious impression on you and your family.

You’ll Need…

1 tablespoon veg oil
1 cup diced Jerk Chicken
3-4 cups cabbage
1/2 medium bell pepper
1/2 med carrot
1 stalk celery
1 clove garlic
thin piece of ginger (diced)
1/2 medium onion
1/4 teaspoon black pepper
1 tablespoon Hoisin sauce
1 tablespoon soy sauce
1/4 teaspoon salt
jerk marinade or pan drippings

optional – few drops of sesame oil

* Important. If doing this recipe gluten free, do go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs – especially the sauces (soy, jerk, Hoisin and sesame oil)

I usually use chicken pieces with bones when I make Jamaican jerk chicken as I love the additional flavor you get from the bones. In my case I had to remove the meat off the bones (I used a leg and breast) and gave it a rough chop. Set aside. IMPORTANT! If you have any pan drippings from your jerk chicken SAVE it and add to this dish.

Prepare the vegetables and set aside. Try to keep them the same size so they cook evenly.

Heat the oil in a wide pan on low and go in with the garlic for 20 seconds.

Turn up the heat to medium and go in with the peppers, onion, ginger and celery and mix well. Cook for 2-3 minutes. Then add the soy and Hoisin sauces and toss.

Now go in with the pieces of jerk chicken, mix well and then the cabbage. At this point you can add all of the other ingredients.

Remember to add any pan drippings you may have and for a MORE intense jerk flavor you can add a tablespoon of your fav jerk sauce/marinade. Please don’t cover the pot as we want the vegetables to maintain a slight crunch. That is unless you like soggy vegetables, then do your thing. The soy and salt we added should be enough to properly season this dish, but you can adjust to your own liking.

Now you have a reason to make extra jerk chicken!

Meat & Poultry

Island Style Drunk Grilled Chicken.

May 27, 2025July 5, 20166 Comments

Yes, it’s time again for the annual July Month Of Grilling and we’re kicking things off with one of the best chicken recipes I’ve ever shared. Growing up on the islands, grilling/BBQ was never really something we’d have at home. BBQ at home wasn’t common (I don’t ever recall seeing a propane grill), so the odd time we’d have anything close to bbq, it would be takeout or the times we’d have village bazaars, where it would also be on sale. However when we were treated to bbq takeout.. what a feast! And the sauces.. lick your lip friendly.

You’ll Need…

Chicken
2 scallions
2 tablespoon soy sauce
1/2 cup chopped parsley
10 sprigs thyme
1/4 teaspoon black pepper
1/4 teaspoon allspice
1 lime
1 orange (I used 2 clementines)
1 beer
1/4 cup rum (dark is best)
1 heaping tablespoon brown sugar
1 teaspoon grated ginger
1 scotch bonnet pepper
1 heaping tablespoon brown sugar

Note: This marinade will be enough for 3-4 small chickens.

Give the scallion, parsley and scotch bonnet a rough chop. Remember to wear gloves when handling such hot peppers and wash your hands immediately after with soap and water. To avoid the raw heat, you can leave out the seeds.. but I quite like the punch from including them. Grate the ginger and juice the orange and lime. I didn’t have an orange in the fridge so I went with 2 clementines.

Place all the other ingredients in a bowl and mix well.

Trim the excess fat and skin (as well as the wing tips) off the chicken. Wash with the juice of a lemon (lime or vinegar works well) and cool water.. drain and pat dry with paper towels. No the lemon juice I used to wash the chicken was not mentioned in the ingredient list.

You have 2 options here. I used a deep dish to marinate the chicken (cover with plastic wrap), you can do the same or use a strong zipper bag. Pour the marinade over the chicken/s and massage. Allow to marinate in the fridge overnight or at least a couple hours if you’re in a rush.

Feel free to make deep cuts in the thickest parts of the chicken to allow the marinade to really get in there and do wonderful things. Now it’s just a matter of grilling to your liking. I used a coals fire, but propane will work as well. The keys to perfect chicken are..

low and slow
indirect heat (place the chicken away from the direct heat source)
baste with the marinade as it cooks slowly

Depending on how consistent your heat was and the size of your chicken it will take about 2 hrs to cook all the way though. Remember to flip every 25 minutes and I cannot stress how important it is to baste with the marinade. So DON’T toss it out.

Be sure to watch the video below for some more tips. I didn’t add any salt to my marinade as I find the soy sauce does the trick, but you may need a bit of salt.. depending on your tolerance for salt. I assure you this is an amazing recipe to kick off our annual month of grilling. Do leave me your thoughts in the comment section below.

Meat & Poultry

The Ultimate Jerk Chicken Dip.

May 27, 2025February 2, 2016Leave a Comment

Though we don’t have a traditional ‘dip’ culture when it comes to food, that’s quickly changing as we start experimenting with local ingredients, flavors and influenced by cuisines from distant shores. With the Super Bowl just days away, this Jerk Chicken Dip is one of the most requested recipes since I announced I’ll be doing a Super Bowl Series (see Coconut Chicken Tenders and Chicken Chili – other recipes in the series).

You’ll Need…

4 chicken thighs (skin and bone)
1 cup jerk marinade
1/2 cup beer (optional)

1/4 red bell pepper
1/4 orange bell pepper
2 scallions
1 block plain cream cheese
3/4 cup diced pineapple
3/4 cup jerk bbq sauce
2 heaping tablespoon sour cream
3/4 cup grated cheddar

* Remember to reserve some of the ingredients for topping the dip before placing in the oven. I did not add any salt to this dish as I find that both the jerk marinade and BBQ sauce will have enough. but you can certainly adjust to your own taste. The cheeses will also have a sodium element. If you want this extra spicy you can add a bit of your fav peppersauce (hot sauce) or finely diced Caribbean Sunshine – Scotch Bonnet pepper.

I used chicken thighs with both the skin and bones on, but you can use a couple large chicken breasts. I like keeping the skin on as it protects the chicken from over-drying in the oven. In a bowl, place the chicken thighs, beer and jerk marinade (use store bought – your fav) and allow to marinate for a couple hours (in the fridge). Then place on a baking tray line with parchment or tin foil in a preheated 400F oven for 25-30 mins depending on the thickness of your chicken thighs.

As the oven jerk chicken cools so we can safely remove (and discard the bones, skin and any visible fat) so we can shred it, we can go ahead and chop the peppers, scallions and pineapple. I used canned pineapple which I drained.

In a large bowl place the room temperature (soft) cream cheese and sour cream and whisk. Then go in with the other ingredients (except the cheddar) and fold. Be sure to leave back about 1 to 2 table spoon of the jerk BBQ sauce, peppers, scallion and shredded chicken to place on top. I had homemade jerk BBQ sauce but it’s cool to use the stuff from the store to save time. Preheat your oven to 300F.

Place into an oven-proof dish and top with the reserved ingredients and grated cheddar (or your fav cheese) . In my case I used a pie dish as I was too lazy to go downstairs to get my ‘dip’ dish.

Your oven should be at temperature now, place on the middle rack for about 25 mins and get ready to enjoy one of the BEST dips you’ll ever make/serve/enjoy!

I know you’re probably wondering if you can make this in advance. Yes, prepare it all and leave in the fridge for a couple days and bake-off when you’re ready.. you may need to give it an extra 5 mins in the oven if making it from the fridge. This is best served warm, but still maintains it’s taste and textures if cool.

Gluten Free Meat & Poultry

Jerk Chicken Chili.

May 27, 2025October 7, 20151 Comment

Understandably we don’t automatically associate chili with the Caribbean when we envision the meals being prepared in homes across the islands. However, times are indeed changing and we’re experimenting with different recipes, ingredients and flavors. Just take a peek at the many international restaurants you’ll find in any capital city of any island in the Caribbean and you’ll see that our dining habits are changing. Some may argue that it’s a bad thing as our culinary culture is quickly losing out to these outside influences. Topic for another day! Chili is made on the regular in our home, from the traditional beef, to using spicy sausages, turkey and in this case.. we’ll be using some leftover jerk chicken we had on hand in the fridge.

You’ll Need…

4 cups chopped jerk chicken
2 cans diced tomatoes
2 stalks celery
2 med onions
3 cloves garlic
2 tablespoon chopped parsley
2 tablespoon chopped cilantro
1 can kidney beans (drained and rinsed)
2 cups sliced mushrooms (optional)
1/2 teaspoon salt
1 teaspoon brown sugar
1/4 teaspoon black pepper
1/2 scotch bonnet pepper (no seeds)
1 package chili powder (about 2 tablespoon)
2 carrots
1-2 tablespoon olive oil
2 scallions

IMPORTANT: If doing this recipe gluten free, be sure to go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs.

Wash, chop and prep all the vegetables. Then heat the oil in a deep pot (try to use a solid pot) on med heat and go in with the diced onion, garlic, celery and black pepper. Lower the heat to low and allow this to cook for about 4-6 minutes. This will soften up everything and start that flavor base we’re looking for.

With the heat still on low, add the chili powder (pre-packaged stuff is goo enough) and stir well. Cook for another 3 minutes to awaken all the spices in the chili powder mix. Then go in with the diced carrots, mushrooms (yea, I use anything I could find in the fridge) and scotch bonnet pepper (for heat). Stir well, then go in with all the other ingredients – raise the heat to bring to a boil.

Basically I took all the meat off the jerk chicken legs I had and added it to the pot.

Reduce the heat (after it comes to a boil), put the lid on and let it simmer for about 70 minutes. You can start this in a pot, then pour it into a slow cooker and have it go on low for a few hours while you do your everyday routine.

The bits of jerk chicken (especially if you did them on a coals fire) will add a lovely (unique) smoky flavor to the chili and the ‘jerk’ marinade will be a lovely undertone. Taste for salt (adjust accordingly) and near the end, go in with the chopped cilantro.

This is a lovely dish for those cold winter nights (well if you’re like me and based in a country with winters) and feel free to play with other ingredients in the chili to personalize it a bit. Serve with some grated cheddar and a tablespoon of sour cream!

Meat & Poultry

5 Tips For Perfect BBQ or Grilled Chicken.

May 27, 2025August 11, 20151 Comment

It’s not strange to see me in a parka, winter boots and full “blizzard” gear during the coldest of Canadian winters, tending to my grill with loving care and admiration. Ever since I started playing with fire and smoke on the $15 charcoal grill from Canadian Tire about 25 years ago at the back of the basement apt we rented in one of the most run-down areas of town, I’ve been a huge fan of bbq and grilling. Yes, there is a difference (so the “experts” will have you believe), but this post is not about the differences between BBQ and grilling, but rather the basic idea of getting the most flavor and best texture from chicken on your grill. These tips will work on propane, charcoal or any other form of heat you use to get that lovely sticky goodness.. you know what I mean.

I’ll try my best to be as quick and to the point as I can be, so this does not become a confusing post.

Tip 1. Season and marinate your chicken. (click > How To Season And Marinate Chicken Like It’s Don’t In The Caribbean) This step will help you start off with a layer of flavor, even before you add the smoke and your favorite BBQ sauce. Wet marinade or dry rub, use flavors you like!

Tip 2. Leave the skin on the chicken – but trim of all fat and excess skin. The skin will serve as a protective barrier from the heat to keep the chicken moist, plus as it slowly renders it will add additional flavor and moisture.

Tip 3. Indirect heat – low and slow. Think of this like a marathon rather than a 100m dash. Yes, you can certainly go with direct heat, but you’ll end up with chicken which is void of any real flavor and a texture similar to the shoes you’re currently wearing. You WON’T win any friends!

Tip 4. Baste with leftover marinade so the chicken remains moist as it grills. (add fruit juice, beer etc to the marinade to baste) To help add additional flavor and moisture, baste that chicken so it doesn’t dry-off as it grills. Remember we do not want leather or chicken jerky!

Tip 5. Warm BBQ sauce in metal pan (remember it will be hot, so don’t touch) and start glazing the last 5-10 minutes of grilling. Do not marinate your chicken with BBQ sauce as the sugars will cause it to char or burn even before it’s cooked internally. Invest in a metal cup or pan and warm though your BBQ sauce on the grill, so you’re not applying cold (from the fridge) bbq sauce to your perfectly cooked chicken. To give it that rich color and sticky goodness, apply layers of that sauce and finish up over the direct heat.

Gluten Free Meat & Poultry

Gluten Free Jerk Marinade (for Chicken, Pork, Shrimp and Fish)

May 27, 2025July 28, 2015Leave a Comment

Over the years I’ve shared countless recipes for making jerk marinades, sauces, how to make finger-licking Jamaican jerk in the oven and classic jerk on your grill and bbq. As we continue our annual July Month Of Grilling I thought I’d shift focus and share a gluten friendly version of a classic Jamaican jerk marinade for our friends who deal with gluten intolerance. A jerk marinade which goes well with fish, shrimp, pork and in this case, some chicken legs which we’ll marinate before slowly cooking them over a moderate coals-fire in the back yard.

You’ll Need…

8 lbs chicken legs.

For the gluten free jerk marinade…

4 scallions
1 orange (juice)
1 lime (juice)
1/2 cup vinegar (white)
8-10 sprigs thyme
2 scotch bonnet peppers
4 slices ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
8-12 pimento berries (allspice)
1/4 teaspoon black pepper
1/4 cup gluten free soy sauce
1 heaping tablespoon brown sugar
1 tablespoon olive oil
4 cloves garlic

NOTE: It’s important that you go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs – especially the Soy Sauce.

You’ll need a food processor or blender for making this marinade… or some knife skills as you’ll need to finely chop everything. Remember when handling scotch bonnet peppers to wear gloves and to wash your hands immediately after with soap and water. The “raw” heat will be in the seeds and white membrane surrounding the seeds, so trim and discard that area if your worried about such heat. Give everything a rough chop and place it in the food processor (or blender).

Here you have two options, you can puree until smooth, or do as I like – pulse so you get a sort of chunky consistency. You can now pour this over your desired protein or store it in a the fridge until you’re ready to use it. It will remain good for up to a week. The vinegar will act as a natural preservative.

In my case I was doing chicken legs with it, so I trimmed off all the fat and excess skin. You can remove the skin, but I like leaving the skin as it adds flavor as it cook and renders and it also helps to form a protective barrier as the chicken cooks so it does not go dry. I also like piercing the thick parts of the chicken so the marinade gets into the meat and really infuse it with maximum niceness. Pour in the marinade and massage the chicken pieces. Allow to marinate for at least 2 hrs in the fridge – overnight would be ideal. Then get ready to grill as you would normally.

I had a relatively hot fire going, so I placed the chicken pieces away from the direct heat (indirect grilling), lid on and allowed it to go until it was cooked to my likeness (about 50 mins to 1 hr). I used the remaining marinade in the bowl to baste it the first 30 minutes or so – remember raw chicken was in the bowl, so try to cook off the marinade. Flip the chicken pieces every 10 minutes or so and rotate around the grilling surface so you grill them evenly.

The final 5 minutes is when you can place the chicken pieces over the direct heat to allow for that sort of caramelized color you want to achieve – that comes from the heat and cooked sugars in the marinade. Remember if you put the chicken pieces too early over the direct heat, those same sugars will char or burn the outside of the chicken and the inside will be raw.

If you want, you can double the marinade recipe and reserve 1/2. That remaining 1/2 add a bit of honey, orange juice or apple and cook/reduce for a wicked sauce to serve with the cooked pieces of jerk chicken.

I like squeezing on some fresh lime juice as soon as I take it off the grill for that little blast of citrus, which I think awakens the jerk chicken even more. just my take though!

Gluten Free Meat & Poultry

Simple Oven Jerk Chicken For Students And Busy People.

May 27, 2025April 22, 20156 Comments

With the busy lifestyle we tend to live and the fact that more and more students are now reaching out for recipes, I figured I’d share this sort of hack or cheat’s way of doing amazing jerk chicken in the oven. Yes, traditionalists will say that you need, smoke, fire and the goodness from pimento wood to really make it “jerk” but when you don’t have access to such, you improvise. In under 1 hr I’ll have you eating the most juicy, flavorful and tender oven jerk chicken you’ve ever had. No Lie! Even your Jamaican friends will be asking you for the recipe when you serve this up at that dinner party you’ve been meaning to have.

You’ll Need…

1 1/2 cups jerk marinade (your fav store bought)
1 cup orange juice
3 scallions
1 scotch bonnet pepper
1 teaspoon grated ginger (optional)
1 heaping tablespoon brown sugar
4 sprigs fresh thyme
2 medium onions

4 lbs chicken

IMPORTANT! If you’re doing this jerk chicken according to a gluten free diet, do pay attention to the store-bought jerk marinade as it may contain soy sauce and other ingredients which may not fit with your gluten free dietary needs. There are gluten free jerk marinades you can now purchase or you can make your own marinade.

You can certainly make your own jerk marinade, but it does take time and require a few more ingredients than what’s listed above. Remember this jerk chicken is supposed to be fast, but not hurt for flavors. So go with your favorite store-bought marinade, but lets elevate it a bit with some additional freshness and flavor.

Chop the scallions, thyme, onion and scotch bonnet pepper. Use as much pepper as you can handle and remember to help control the heat a bit, don’t use any of the seeds. Do wash your hands with soap and water after handling such hot peppers. Grate the ginger and get ready to assemble the marinade. Pour the everything a bowl and whisk well.

Trim off any fat and excess skin off the chicken pieces (I used legs with the thighs attached), but do keep most of the skin as it will roast and give it a good color and some wonderful flavor. Since this is a fast-cook, we don’t have time to really marinate the chicken so lets go ahead and make a couple deep cuts down to the bone of the chicken (thick part).

Now pour the marinade all over the chicken and mix well.

Line an oven proof baking dish (I didn’t and it’s a lot of clean-up work after) with tin foil and pour everything into it. Set your oven at 400F and place on the middle rack when it comes to temp. After 30 mins, remove and flip the pieces of chicken, then back int he oven for another 10 minutes. So 40 minutes in total.

After 40 minutes it’s time to crank the heat up to give the chicken some color and really make it attractive. So set the oven at broil (525F), but do keep an eye on things as it will be easy to have it burn at this point. It will take about 4-7 minutes to take on a delicious colour. Remember to flip so you get even coloring. I must mention that most commercial jerk marinades are high in sodium so you’ll notice that I didn’t add any salt, but you can certainty add a bit of salt if you wish. If you wish you can also go with half orange juice and half pineapple juice in the marinade for a more fruity finish.

In under one hour you’ll have what I guarantee is an amazing Jamaican Jerk Chicken dish! And that gravy will be delightful on some rice and peas.

Meat & Poultry

Jerk Chicken Noodle Stir Fry.

May 27, 2025January 16, 20157 Comments

Here’s another dish I enjoy making when we have leftover jerk chicken (something not too common in this house). From the flavors of the residual jerk marinade on the chicken to texture of the slightly cooked vegetables, this is an ideal one-pot dish. As I’ve mentioned in the past, after slavery was abolished on the islands, many indentured laborers from China and India were brought in to facilitate the shortage of labor. So you’ll find that our culinary culture reflect this infusion of Asian flavors and technique in cooking. This dish is the perfect example of how the Caribbean and Asia comes together for something absolutely mouthwatering.

If you can, try to get a “Guyanese” chow-mein type noodle – can be found at most West Indian markets.. it works best for this dish in my opinion.

You’ll Need…

1 package Noodles (about 340 G | 12 oz)
1 stalk celery
1/2 carrot
2 scallions
2 cups jerk chicken (cubed)
2 birds eye pepper (optional)
2 cloves garlic
1 1/2 cups cabbage
1 teaspoon Oyster sauce
1 teaspoon Hoisin Sauce
1 tablespoon soy sauce
1 tablespoon veg oil

* Cook the noodles according to package directions “but”.. if it says to cook for 5 minutes, try to under-cook it by a minute or so, so you don’t end up with soggy noodle when it’s stir fried.

Prepare your vegetables (cut, dice etc). I had leftover jerk chicken breast, so all I did was cube it into bit sized pieces. If you don’t have leftover jerk chicken, take 2 large chicken breasts, marinate in your fav Jamaican jerk marinade and broil in the oven for about 15-20 mins (depends on the thickness). Be sure to keep as much of the jerk marinade on the chicken as you cube it as it will add that wicked jerk flavor to this noodle stirfry.

Cook the noodles,drain and set aside. Be sure to have all your ingredients prepped as this is all about cooking fast!

In a deep pan heat the oil on a medium flame then go in with the diced garlic and cook for 30 seconds, then add the celery, cabbage and carrot and cook for another 1-2 minutes. At this time you can add the two birds eye pepper (whole) so we get some flavor and not the raw heat.

It’s now time to add all the sauces and stir well, then go in with the cubed chicken.

Stir well so we get that ‘jerk’ flavor throughout the dish. If you wish you can add a tablespoon of jerk marinade to the pot for that extra kick of Caribbean goodness. Finally it’s time to add the pre-cooked noodles to the pot, stir well and cook for another 2-3 minutes. Then top with the chopped scallion and you’re done!

It will be normal for the noodle to clump a bit when it’s cooled, but as you add it to the pot and stir.. it will loosen up. Remember to remove the whole peppers (or leave it for those who like heat) before serving. If you want an additional kick (remember the jerk marinade will have scotch bonnet) you can always break the birds eye pepper.

You can personalize this dish by adding your fav vegetables and that’s also a great way to stretch this dish for more people. Bell pepper, bean sprouts, broccoli, zucchini and Christophene (Jamaican choc cho | chayote) will all work well in this dish. NOTE: You will notice that I didn’t add any salt as I’m trying to cut back on the amount of sodium in my diet and the soy sauce will be enough to season this for me. But do taste near the end and adjust to your liking.

Gluten Free Meat & Poultry

Mango Coconut Shado Beni (cilantro) Grilled Chicken.

May 27, 2025July 1, 20143 Comments

I’m always excited when this time of the year comes around, especially after such a harsh and bitter winter. I LOVE cooking on an open flame, so the annual “July’s Month Of Grilling” is when you’ll see another level of energy come out in me (watch my videos). In this recipe we’ll take key Caribbean ingredients, such as mango, coconut milk, ginger, honey, limes, fresh herbs and scotch bonnet pepper to make an exciting marinade for chicken, pork and fish.

You’ll Need…

3 chicken breasts (boneless | about 2.5 – 3 lbs)

1 large mango (diced)
1/2 cup chopped shado beni (or 1 cup cilantro)
2 scallions
2 sprigs thyme
1 tablespoon grated ginger
4 cloves garlic
1 cup coconut milk
2 tablespoon olive oil
2 limes (juice)
1/2 scotch bonnet pepper (no seeds)
2 tablespoon honey
1 cup water (divided – half for blending marinade and 1/2 for cooking marinade)
1/4 teaspoon sea salt

Please ensure the ingredients meet with your specific gluten free dietary needs if doing this recipe fully gluten free.

The key to this Caribbean style grilled chicken recipe is the marinade, so let’s get started. In a food processor or blender, place all the ingredients until you have a smooth consistency. Then wash and pat the chicken pieces dry. I used skinless|boneless chicken breasts, but you can use an chicken pieces you like (adjust to cooking time). This recipe can do between 5-8 lbs of chicken easily.

Place the chicken pieces in a bowl (or large zipper lock bag) and pour in half of the marinade and mix well to coat the entire chicken breasts. Seal and place in the fridge to marinate for at least 2 hours (overnight is best). Save the other half of marinade.

Now it’s time to grill. Basically grill the chicken as you’d normally do. In my case I placed the remaining marinade in a metal container and placed it on the flame to heat up. With my grill at about 375 -400 F and with low flame directly under the chicken and higher flame on the side (3 burners on my grill), I grilled the chicken for about 20-25 minutes. Remember to flip so they cook evenly. The last 3-5 minutes, I basted the chicken pieces with the extra (hot) marinade so the chicken breasts did go dry. It also added even more flavor as the sugars in the marinade caramelized with the open flame. (do discard the marinade the chicken pieces were sitting in)

You’ll notice that I was a bit stingy with the salt as I’m trying to cut back on my sodium intake, so do adjust accordingly. I squeezed on some fresh lemon juice while the chicken pieces were still warm (do serve warm) for a citrus finish. Remember to wash your hands with soap and water immediately after handling scotch bonnet peppers and don’t include any seeds as it will take the heat level up.

Gluten Free Seafood

Simple Oven Jerk Fish Recipe.

November 8, 2014April 14, 20149 Comments

With Easter around the corner I’ve had several requests for fish recipes, so I thought I’d share a simple technique for making Jamaican style jerk snapper (fish), but with store bought jerk marinade and in your oven. I agree that making your own jerk marinade is much better and using a grill with coals and pimento wood is what true Jamaican jerk is all about. However this is all about convenience and exciting flavors.

You’ll Need…

2-4 lbs Red Snapper
1/2 lime or lemon (for washing the fish)
1 heaping tablespoon of jerk marinade (use gluten free for the gluten free version)
1 tablespoon orange juice
pinch salt and black pepper
1 tablespoon veg oil

* Use your favorite store purchased jerk marinade.

Scale, trim (gut) and wash the fish with the juice of 1/2 lime or lemon.. rinse with cool water and pat dry. Cut two slits on the back (both sides) of each fish to allow for the jerk marinade to penetrate and do all-kinda good things. Stuff the cavity of each fish with a bit of thyme and scallions (bruise or crush with your knife to release the flavors) and sprinkle a bit of salt and black pepper.

In a small bowl mix the jerk marinade (use your fav) and orange juice, then brush it onto both sides of each fish. Try to get some in the cuts we made. Cover with plastic wrap and allow to marinate in the fridge for about 1/2 hour (max 1 hr as the marinade will start to cook the fish after that).

Now preheat your oven to 400 F and line a baking tray with parchment paper. Drizzle on the veg oil so the fish won’t stick as it does it’s thing in the oven. Set the baking tray on the middle rack in your oven and let it go for about 15 minutes. Then flip over and cook for another 8-10 minutes. This depends on how thick your fish are and how well done you like your fish.

There you go, a simple but exciting jerk fish done in your oven.. no need for an outdoor grill. Remember if you’re serving this to kids be mindful of the bones of the fish. If you decide to use fish fillets, try to get some with the skin still on and reduce the cooking time (again, depending on the thickness of the fillets) by about 1/2.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. Oh yea! Leave me a comment below – it’s appreciated! Important, do read the label of the jerk marinade you use to ensure it meets with your gluten free dietary needs.

Gluten Free Meat & Poultry

A Non Traditional Stove Top Jerk Chicken.

May 27, 2025August 12, 201332 Comments

There’s been a lot of discussion, hate and much love for this recipe after I posted the recipe video online. In an effort to prevent the traditionalists from getting uneasy when they go through this recipe, let me be clear that this is NOT a traditional jerk chicken recipe. This stove top jerk chicken recipe is mainly for anyone who do not have access to either a bbq, grill and/or pimento wood. It’s an effort to mimic the flavors you’ve come to enjoy from classic jerk, but with the convenience of using a sauce pan.

BTW, for those of you who wrote in asking for a gravy to go with your jerk chicken.. stay tuned, this gravy will blow your socks off!

You’ll Need….

3lbs chicken drums

Marinade

1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
8 pimento berries (or 1 teaspoon ground allspice)
3 scallions
2 cloves garlic
1/4 cup vinegar
1 tablespoon soy sauce
1 teaspoon ginger
6 springs thyme
1 med onion
1/4 cup apple juice
1 tablespoon olive oil
1 scotch bonnet pepper
1 tablespoon brown sugar

1 tablespoon veg oil
juice 1/2 lemon
1 cup chicken stock
2 tablespoon tomato paste
1 tablespoon honey

* garnish with chopped parsley

IMPORTANT! Please go through the ingredient list if doing this recipe gluten free to ensure that they meet with your specific gluten free dietary needs. Especially the soy sauce and chicken stock.

Place all the ingredients mention for the marinade into a food processor of blender (chop finely and mix well if you don’t have access to a blender), then pour it over the washed/drained chicken pieces and allow it to marinate for at least 2 hours in the fridge.

Heat 1 tablespoon of vegetable oil in a deep sauce pan (tip – use a non stick pan for better browning), knock off most of the marinade off the chicken pieces and brown on med-high heat. Takes about 10 minutes or so to get some colour.

Add in the honey and tomato paste and give it a good stir. This will add some lovely colour to the dish and the honey will help balance off the heat of the scotch bonnet pepper. P0ur in the lemon juice and chicken stock followed by 3/4 cup of the jerk marinade the chicken was sitting in. Turn the heat up to bring it to a boil. Then reduce to a simmer, cover the pot and let it cook for 20 minutes. Now remove the lid and turn up the heat to burn off any excess liquid. Here’s where you’ll taste it for salt (adjust accordingly) and thicken the gravy to the desired consistency.

Your kitchen will have the wonderful scent of the ginger, spices and herbs from the marinade and to be quite honest you’ll be counting down the minutes to dive in. Garnish with some chopped parsley and get ready to enjoy some of the most delicious jerk chicken NOT made the traditional way. It may take on the appearance of stewed chicken, but I assure you there’s no mistaken the jerk elements of this tasty dish.

I almost feel as if I’m trying too hard to add validity to this recipe, but give it a try then come back and leave your comments!

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

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